A salad with a twist for those hot Summer days!
Serves 4
Ingredients:
1 cup pecans
1 tbsp maple syrup
½ tsp mild curry powder
6 firm nectarines, dash olive oil
150gm rocket and baby spinach mix
200gm cherry tomatoes, washed
180gm cherry bocconcini
Cracked black pepper
Dressing
1/2 cup olive oil
1/4 cup Balsamic dressing
2 tbsp honey
1 tsp Dijon mustard
1 tsp fresh thyme or 1/2 tsp dried thyme
Pinch salt
Method:
Toss pecan nuts with maple syrup and curry powder and toast in an oven or non stick frying pan until they just start to brown. Allow to cool to room temperature.
Cut nectarines in half and remove the seed. Grill with a little olive oil until these just start to brown/caramelise, on a grill pan if you have one, otherwise a frying pan is ok. Don’t cook for too long so they still retain some firmness. Allow to cool to room temperature.
Combine all of the dressing ingredients in a blender and blend until well combined. You may not need all of this dressing, if there is extra you can keep it in the fridge for your next salad.
Assemble salad ingredients. Feel free to cut the cherry tomatoes, pecan and bocconcini if you like them to be smaller. You can also sub the bocconcini for feta and the pecans for other nuts or pepitas.
By Louise
@prasadam_eats on Instagram